Garlicky Stuffed Mushrooms

"I love mushrooms in any fashion, and these stuffed ones are great! Plus they are easy to make."
 
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photo by lazyme photo by lazyme
photo by lazyme
Ready In:
35mins
Ingredients:
14
Yields:
1 dozen
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ingredients

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directions

  • Clean the mushrooms with damp paper towels. Remove and chop the stems; set the caps aside. Saute the stems in 1 tbsp butter in a skillet until tender; set aside.
  • Combine the cream cheese and the remaining ingredients in a small mixing bowl; beat at medium speed of an electric mixer until smooth. Stir in the chopped mushroom stems.
  • Bake the mushroom caps on an ungreased baking sheet at 350 for 10 minutes. Remove from the oven and let cool 5 minutes.
  • Spoon the mixture evenly into the mushroom caps. Broil 6 inches from heat for 1 minute or until lightly browned.

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Reviews

  1. Great! I found some huge mushrooms at the store before the long holiday weekend that said that they were great for stuffing. I made 3 just for me. I used chardonnay rather than chablis and didn't add the dill as it's not one of my favorite herbs. Made everything else as directed. I ended up having to eat these with a fork because they were so big and over-stuffed with all of the goodies that I was making a mess all over the place, lol. If serving these for guests as appetizers, I think that I'd use smaller bite-sized mushrooms. Thanks for such an awesome treat, breezer. Made for Photo Tag.
     
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